I am always looking for new ways to use leftover cooked chicken, so tonight wasn’t any different. Let’s make it Mexican night! I don’t remember where I picked up this recipe, but recently I found it scribbled on the back page of one of my cookbooks. It’s simple, nutritious and even better, my children love it. No leftover chicken? This also makes an excellent vegetarian entrée without it.
Baked Chicken Tortillas
Serves 4–6
You’ll Need
1 cup frozen corn
¼ cup red onion, chopped finely
½ cup green/red pepper, chopped
1 cup Canton Beans in Tex Mex Sauce or 1 can black beans, mashed
½ jar chunky tomato sauce
1 cup cooked chicken pieces
1 cup cheese, grated
6 tortillas (we like Dempster’s Multigrain)
Preparation
- Preheat oven to 350 degrees.
- Saute corn, onion and peppers together in skillet.
- Add beans and tomato sauce.
- Simmer for 5 minutes, add the chicken pieces, and stir.
- Layer sauce and grated cheese between tortillas in a round cake pan.
- Make approximately 6 layers.
- Sprinkle cheese on top and bake for 15–20 minutes.
- Slice into wedges and serve with sour cream, guacamole, nachos, salsa, and a salad.
* Reheats well too.
What are you having for dinner?
Tagged under: food,dinner,mexican food,leftovers,vegetarian meals,baked chicken tortillas
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